Lemon Blueberry Clafoutis


Lemon Blueberry Clafoutis are like lemon tarts without the crust topped with a smooth, creamy custard. Perfect for your spring break baking or brunch. Clafoutis. If you’re not familiar with the word, allow me to introduce you. If at this point in time you’re wondering why your screen is suddenly filled with pictures of baked desserts, let me be clear: it’s clafoutis (pronounced kla-foo-tee) time!

blueberry lemon clafoutis

blueberry lemon clafoutis

Clafoutis is a French dessert made with fresh fruit, usually cherries, that are baked in a sweet batter.  It’s like eating a custard with fruit!  It is absolutely lovely!

I started the recipe with four oven proof dishes that I lightly greased with butter and sprinkled with castor sugar.  Castor sugar is just a finer grain of sugar than what we use everyday.  It can easily be made at home by putting granulated sugar into a food processor and pulsing until you have a smaller grain of sugar.

Two cups of blueberries were divided up among the four dessert dishes, a half cup for each dish.

The batter is very easy to make and literally took minutes to put together.  There’s one ingredient in it that’s a little unusual as far as clafoutis recipes go, it has cream cheese in it!  After the batter is made, it’s poured into the dessert dishes and put on top of a baking sheet .  Lemon zest is sprinkled over the top and into the oven it goes for 20 minutes.

 While it bakes it puffs up like a souffle, as it cools, it comes down.  I sprinkled the clafoutis with powdered sugar after it cooled slightly, I couldn’t wait to taste it.  The blueberry lemon flavor pops in your mouth, the texture was smooth and delicious!  This was so easy to make, Blueberry Lemon Clafoutis ,it’s definitely a keeper.  Enjoy!

Blueberry Lemon Clafoutis

Blueberry and Lemon Clafoutis, a gluten free twist to the French Cherry Baked Custard classic dessert. Serve warm or chilled for breakfast too!

Out of season, frozen blueberries work too, although fresh in this recipe is clafoutis at its best.

blueberry clafoutis dessert with lemon and yellow edible pansies

The Most Fruity Versatile French Dessert

As you can see from the original classic French Cherry Clafoutis recipe I first posted, I have been mad about clafoutis every summer.  It’s such a versatile recipe that lends itself so deliciously well to all sorts of mouthwatering fruity versions – particularly plums and berries.

See my video below on my strawberry & almond version – but use this recipe base to make all different kinds of clafoutis!

A Gluten Free Version of French Clafoutis

In the latest recipes, I’ve replaced the traditional flour or cornflour with ground almonds (almond flour), as I love the hint of almond with berries and cherries – plus the more eggy it is, the lighter it is too.

I also made a mirabelle plum version of this recipe this weekend – and added some freshly grated ginger to it for dessert, inspired by chef William Ledeuil from Paris’s Ze Kitchen Galérie who adds ginger to plums. It’s so good.

Blueberry & Yuzu Clafoutis

So – instead of the lemon in this blueberry lemon clafoutis, use YUZU!

If you love blueberry and lemon, you must try this chilled French Bavarois Dessert too, with a hint of roasted coriander.

Blueberry Lemon Clafoutis – a Twist to the French Classic

Blueberry Lemon Clafoutis

Prep Time10 mins

Cook Time35 mins

Cooling time15 mins

Total Time45 mins

Servings : 6 people

Calories : 264kcal


A quick and easy light gluten-free Clafoutis baked custard dessert, with a blueberry and lemon twist to the French classic that’s great for dessert, teatime or breakfast.


  • 1 tbsp each butter and sugar for the dish
  • 250 g (9oz) fresh blueberries* organic
  • 5 medium eggs organic
  • 70 g (2.5oz) sugar
  • 1 grated zest of a lemon organic/unwaxed
  • 170 g (6oz) pouring (single) cream 15% fat
  • 40 g (1.5oz) cornflour (cornstarch)
  • 1 tsp poppy seeds
  • 1 tbsp limoncello liqueur (optional)


  • Preheat the oven to 180°C fan / 200°C / 400°F (gas 6). Wash and dry the blueberries.
  • Generously butter a gratin, pie dish or deep cake tin. Top with a tablespoon of sugar and shake the dish to evenly spread it over the butter. Lay the blueberries in a single layer to cover the surface of the dish.
  • In a bowl, whisk together the eggs, sugar, lemon zest, cream, cornflour and liqueur, if using.
  • Pour the egg mixture over the blueberries and sprinkle on the poppy seeds. Bake in the oven for about 30-35 minutes until cooked in the middle but not too dark at the edges.


* If using frozen blueberries, bake for a further 15-20 minutes.

Either serve at room temperature or chill in the fridge until ready to serve.


A super simple, creamy, custardy blueberry lemon clafoutis. It is gluten + dairy free and comes together in no time at all.

“Keep it simple” is my mantra these days.

Needless to say, I have a million things going on and a million little details to take care of. In order to stay sane through it all, I’m keeping things as uncomplicated as possible (even my stress-baking recipes ?)

And what’s more uncomplicated than a clafoutis? One of the easiest desserts I know.


Clafoutis is a baked French dessert, made traditionally with black cherries, arranged in a dish and covered with a flan-like batter. It’s a delicately sweet dessert that is so effortless to make. I would describe it as a cross between a Dutch baby + custard. Super creamy and silky.

Instead of cherries, I’m using fresh, organic blueberries with a hint of lemon. I’m always doing a little happy dance whenever blueberries show back up in the market as we get closer to summer. Anyone else tired of apples + oranges?

The batter is a simple mix of eggs, milk, coconut sugar, vanilla, flour, + salt. A bit of lemon zest adds a bright flavor. To keep it dairy free + gluten free, I use full fat coconut milk and a mix of almond + tapioca flour. You could pretty much use any dairy free milk and gluten free flour that you like. Each combo will give a different texture + flavor.

Simply layer your blueberries in the dish, pour the batter over them, + bake it up. Easy peasy!

blueberries in white quiche pan

Quick + easy, creamy + delicious, and made with just a few simple ingredients. What’s not to LOVE? 

So whether you’re celebrating the upcoming Mother’s Day, hosting a lazy Sunday brunch, or stress-baking like me over here, this blueberry clafoutis is for you.



A super simple, creamy, custardy blueberry lemon clafoutis. It is gluten + dairy free and comes together in no time at all. 



  • butter, ghee, coconut oil, or avocado oil to grease pan
  • 3 eggs
  • 1 cup full fat coconut milk
  • 1/3 cup coconut sugar
  • 1 tsp vanilla extract
  • 1/2 cup + 2 tbsp blanched almond flour
  • 1/4 cup tapioca flour
  • pinch of salt
  • zest from one lemon
  • 2 and 1/2 cups fresh blueberries
  • lemon zest for garnish


  1. Preheat oven to 375’F. Grease a 10 inch ceramic quiche pan, glass pie dish, or cast iron skillet with fat of choice. Set aside. 
  2. Arrange blueberries on the bottom of quiche pan. 
  3. In blender, blend together eggs, coconut milk, coconut sugar, vanilla, almond flour, tapioca flour + salt until creamy smooth. Stir in lemon zest. Slowly pour over blueberries. 
  4. Place in oven and bake for 24-28 minutes, until golden and center is set.  Cool for 15 minutes or so before serving. Garnish with lemon zest. Enjoy!


Use coconut or avocado oil to grease pan if strictly dairy free.

Gluten free flour substitutes: I highly recommend using blanched almond flour as it gives a wonderful taste.  You could sub sweet rice flour, GF oat flour, or cassava flour for the tapioca flour.  I haven’t tried using a 1:1 gluten free flour mix for the entire 3/4 cups of flour but I’m guessing it would work beautifully too

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